In 1908 this little cookery book promised its readers a different dish for every day of the year — goulasch from Austria, chop suey from China, haggis from Scotland, chrimsel from the Jewish kitchen, and squirrel fricassee from France, each recipe a small paragraph long and numbered by the day of the month.
Every one of its 365 recipes has been transcribed from the original pages onto a page of its own, and the year is arranged two ways: as a calendar, day by day, and as a map of the world, nation by nation.
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The Dish of the Day
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For the Adventurous Eater
The book does not flinch. Eight days of the year it positively dares you — the boldest plates of 1908, served exactly as written:
- Jan 1 Austrian Goulasch — the year opens with two calves’ heads
- Feb 2 Scotch Haggis — the national dish, unabridged
- Mar 6 Jewish Stewed Brains — one of three brain dishes on the calendar
- May 19 Belgian Fried Calf’s Feet — boiled tender, bones out, then fried
- Sep 29 Scotch Stewed Tripe — clean it and boil it until tender
- Oct 17 Eels à la Poulette — clean and skin the eels first
- Nov 5 English Pigeon Pie — a proper pie of whole pigeons
- Dec 27 French Squirrel Fricassee — attributed, boldly, to France